Asados Recipe

Prep

Pat beef pieces dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly toss the beef in 2 tablespoons flour to give a light coating; shake off excess.

Brown the beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, work in batches so the pot is not crowded and sear beef pieces 2–3 minutes per side, until a deep brown crust forms. Transfer browned pieces to a plate and repeat until all beef is browned.

Sauté aromatics

Reduce heat to medium. If needed, add another tablespoon oil. Add the sliced onion and cook 5–6 minutes until softened and beginning to brown. Add the garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Add the sliced red pepper and carrots and cook 2–3 minutes. Pour in 1 cup red wine (or skip and use broth) and scrape up browned bits from the bottom of the pan. Stir in the 14.5 oz diced tomatoes, 2 cups beef broth, 2 bay leaves, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp brown sugar. Add 1 tablespoon red wine vinegar. Return browned beef and any accumulated juices to the pot.

Simmer slowly

Bring mixture to a gentle simmer, then reduce heat to low and cover partially. Cook for 1½–2 hours, stirring occasionally, until beef is fork-tender. If using potatoes, add the 1 lb potato chunks about 30–40 minutes before the end of cooking so they become tender but not falling apart.

Finish and adjust

Remove bay leaves. Taste and adjust seasoning with salt, pepper, or an extra teaspoon of brown sugar or a splash more vinegar if needed to balance acidity. If sauce is too thin, increase heat and boil uncovered 5–10 minutes to reduce. If too thick, add a splash of broth.

Serve

Spoon asado into a serving dish, garnish with chopped cilantro and lime wedges. Serve with rice, warm tortillas, crusty bread, or roasted potatoes.

Prep and brown

Season chicken thighs with 1 tsp kosher salt and ½ tsp black pepper. Heat a large skillet or Dutch oven over medium-high heat and add 1 tablespoon olive oil. Brown chicken, skin-side down first if using skin-on, 4–5 minutes per side until golden. Remove chicken and set aside.

Aromatics and sauce

In the same pan, add the sliced onion and cook 4–5 minutes until soft. Add minced garlic, 1 tsp smoked paprika and ½ tsp cumin and cook 30 seconds. Stir in 14.5 oz canned tomatoes and 1 cup chicken broth and 1 bay leaf, scraping up browned bits.

Simmer with chicken

Return chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer 30–40 minutes until chicken is cooked through (internal temp 165°F/74°C) and sauce is fragrant. If desired, add potatoes with the chicken so they cook through.

Finish and serve

Remove bay leaf, adjust seasoning, and garnish with chopped parsley or cilantro. Serve hot with rice, tortillas, or roasted vegetables.

Roasted potatoes: Toss potato chunks with 1 tablespoon oil, ½ tsp salt and pepper and roast at 425°F (220°C) for 25–30 minutes until golden and crisp. Or, cook potatoes directly in the asado for the times indicated above so they absorb the sauce.

Garnish and serve: Sprinkle chopped cilantro or parsley over the asado just before serving and offer lime wedges to brighten the dish.